LB agar, the culture pH
for the wild-type strain decreased with time at 30 C, while
those increased in CMMs (Fig. 6c). At 37 C, a decrease of
culture pH was found not only for the wild-type strain but
also for R1-2 after 24 h (Fig. 6d). In contrast, the culture
pH for R1-1 increased and increased only slightly for R2